Everything you love about a smooth and creamy homemade pumpkin pie, in a bite sized portion. They're so cute tasty, and the mini size is great for stoners like me, If you want to get more baked have another and another.

By CHEF 420

2     rounds pie dough homemade or store bought
1     cup pumpkin puree
1/2  cup Medicated cream
1     egg
1/4  cup brown sugar
3     Tablespoons granulated sugar
1      teaspoon pumpkin pie spice
1/2   teaspoon ground cinnamon
1/4   teaspoon kosher sea salt
1/2   teaspoon vanilla extract


Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, Medicated cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.